Can this recipe be made vegan? Yes, this dish is easily made vegan by choosing plant-based proteins like tofu or tempeh as the protein source and ensuring all other ingredients are vegan.
How long can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions for up to 2 months.
Conclusion
Celebrating Mexican Rice and Beans
Mexican Rice and Beans stands as a testament to the simplicity, versatility, and richness of Mexican cuisine. This dish, rooted in tradition yet adaptable to contemporary tastes and dietary needs, offers a satisfying meal that is as nutritious as it is delicious. Its components, easily customizable and packed with flavor, provide a canvas for creativity in the kitchen, allowing anyone to put their unique spin on a classic recipe. Whether enjoyed as a hearty main dish or a side complementing other Mexican favorites, Mexican Rice and Beans embodies the communal spirit of Mexican dining, bringing people together over a shared love for good food. As we continue to explore and innovate within our culinary traditions, dishes like Mexican Rice and Beans remind us of the power of simple ingredients to create something truly memorable.
Ingredients
👉Rice and Beans:
– 1 cup / 200g white Basmati rice (thoroughly washed)
– 2 cups / 1 can (540ml can) cooked black beans or pinto beans (drained and rinsed)
– 3 tablespoons olive oil
– 1 ½ cups / 200g onion, chopped
– 1 cup / 150g green bell pepper, chopped
– 1 cup / 150g red bell pepper, chopped
– 2 tablespoons garlic, finely chopped
– ¾ cup / 175ml strained tomatoes / passata / tomato puree
– 1 teaspoon cumin
– 1 teaspoon paprika
– ¼ teaspoon cayenne pepper (or to taste)
– 1 cup / 125g frozen corn kernels (or fresh corn)
– 1 cup / 240ml low-sodium vegetable broth (or as required)
– Salt to taste (approximately 1 ¾ teaspoons pink Himalayan salt)
👉Garnish:
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